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Apricot Cobbler

The Chinese ideogram for apricot, I recently noted with delight, depicts an open mouth under a tree. Such is the ideal expression of this exquisite yet perishable fruit, alluringly blushed, lusciously juicy and sweet, wafting a musky fragrance that seems ... Read more

Total time: 1 hour | Serves 6 to 8
  • 4 cups coarsely chopped pitted apricots
  • 1/2 to 3/4 cup sugar
  • 1 tablespoon flour
  • 3 tablespoons butter, in small pieces
  • Pastry for 1 (9-inch) single-crust pie

Step 1Combine apricots, sugar and flour in mixing bowl (amount of sugar will vary depending on sweetness of fruit). Place in 9-inch glass pie plate or 13x9-inch glass baking dish and dot with butter. Set aside.

Step 2Roll out pie crust to fit dish. Place over top of fruit and trim off overhanging edges. Cut 4 to 6 slits in pie crust. Bake at 350 degrees until crust is brown, 30 to 40 minutes.

Note: Olive Klaucke, 88, has a Blenheim apricot tree in her yard in San Luis Obispo and makes this cobbler for her neighbor Mike Cirone and his workers. The key to the recipe's success, she says, is getting really ripe, flavorful apricots. "You can use fresh fruit, but it's also excellent using frozen apricots," she says. "The secret is, if you're lucky enough to have a Blenheim apricot tree, then you'll get real apricot flavor. Don't fool and fiddle with nice-looking big apricots; they won't have any flavor.".
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